Here I am again with another great vegetarian meal for you.

Just make some extra polenta for your dinner,

(my recipe for Creamy Sage Polenta)

spread the leftovers onto a baking sheet while it is still warm,

and tomorrow night you will be able to enjoy this yummy pizza.

It’s not the sort of pizza you can just pick up and eat with your hands

but what a great alternative to traditional pizza crust it makes!

warm polenta
olive oil
green pepper, chopped
green onion
mozzarella, shredded
or your pizza toppings of choice
I cheated and added some pepperoni slices

On grill sheet or pizza stone, spread the warm polenta,

forming a thin base (about 1/4″ thick).

At this point you can set the polenta aside until ready to cook your pizza.

On a hot grill or 400 ° oven cook base until browned

and crispy around the edges.

In the meantime assemble your toppings.

I like to finger toss all ingredients together in a large bowl.

Remove crust from barbecue or oven.

Brush the crust with a generous coating of olive oil.

Top evenly with all the pizza fixings.

Return the pizza to the barbecue or oven

and continue to cook until the cheese is melty and bubbly.

Slice and with a spatula, carefully
lift each serving to individual plates.
Drizzle with extra olive oil, dried chilis and a dash or three of hot sauce
and enjoy!

More polenta creations…


Mushroom Ragout


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